Heat a pot of water to boil for pasta, salt water and cook to al dente. Heads up: take out about 1/4 cup starchy water just before you drain pasta.
While pasta water comes to a boil and pasta cooks, heat EVOO, a couple of turns of the pan, in a large skillet over medium-high heat. Add sausage, brown and crumble then add onions and garlic and soften a couple of minutes. Add peppers and cook to tender, 7-8 minutes more. Sprinkle in sugar then add vinegar to dissolve it and deglaze with starchy cooking water. Add drained pasta to pan, toss pasta with parsley, basil and cheese.